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Light and Fluffy Japanese Cotton Cheesecake Recipe

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3.9 from 30 reviews

This Light and Fluffy Japanese Cotton Cheesecake is a delicate souffle-style dessert known for its airy texture and subtle sweetness. Made with cream cheese, eggs, and flour, this cheesecake is gently baked in a water bath to achieve a smooth, jiggly, and melt-in-your-mouth consistency. Perfect for those looking for a less dense, less sweet alternative to traditional cheesecakes.

  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings

Ingredients

Cheesecake Batter

  • 160 g cream cheese (Philadelphia brand recommended)
  • 20 g unsalted butter
  • 60 g full-fat milk
  • 30 g cake flour
  • 1 tbsp corn flour
  • Pinch of salt
  • 3 large egg yolks (approx. 60 g each)

Meringue

  • 3 large egg whites (approx. 60 g each)
  • ⅛ tsp cream of tartar
  • 60 g caster sugar

Instructions

  1. Preheat the oven: Adjust the oven rack to the lower-middle position and preheat the oven to 120°C (248°F) using top and bottom heat. This slightly higher starting temperature compensates for heat loss when placing the water bath in the oven.
  2. Prepare a water bath: Boil enough water to fill a roasting pan with at least 2.5 cm (1 inch) of water, using a kettle or pot.
  3. Prepare the cake pan: Grease the sides and rim thoroughly of a 15 x 7.5 cm (6 x 3 inch) round deep pan. Line only the bottom with parchment paper to aid unmolding without causing creases.
  4. Set up double boiler: Fill a small saucepan with 2.5 cm of water and heat it to a bare simmer on low heat.
  5. Cream cheese mixture: Place cream cheese, butter, and milk in a heatproof bowl set over the simmering water, stirring continuously with a whisk until smooth and lump-free. Remove from heat and cool for 1–2 minutes, making sure the mixture does not exceed 60°C to avoid toughening the yolks.
  6. Add dry ingredients: Sift cake flour, corn flour, and salt into the cream cheese mixture and whisk until just combined. The batter may remain lumpy at this stage.
  7. Incorporate egg yolks: Whisk in egg yolks one at a time until the mixture smooths out. Use a spatula to scrape cream cheese from bowl edges for even mixing.
  8. Strain the mixture: Pour the cream cheese batter through a fine strainer into a clean bowl to remove lumps, scraping the bottom of the strainer to extract all batter.
  9. Make meringue: In a clean bowl or stand mixer, combine egg whites, sugar, and cream of tartar. Whisk at medium-high speed until firm peaks form, then reduce speed to low and whip for another 30 seconds to achieve fine, glossy meringue with minimal air bubbles.
  10. Combine batter and meringue: Fold one-third of the meringue into the cream cheese batter gently with a whisk until well blended. Fold in the remaining meringue slowly with a spatula to avoid deflating, ensuring a smooth, uniform consistency.
  11. Fill cake pan: Pour batter into the prepared pan. Use a metal skewer in circles to release trapped air pockets and tap the pan firmly on the countertop to level.
  12. Prepare water bath for baking: Place a clean tea cloth in the roasting pan, position the cake pan on top, and carefully pour hot water around it to reach a depth of 2.5 cm. Place the entire setup into the oven quickly.
  13. Bake the cheesecake: Lower the oven temperature to 110°C (230°F) and bake for 60 minutes. Then increase temperature to 160°C (320°F) and bake for an additional 15 minutes until the surface browns evenly. Turn off the oven and leave the cheesecake inside for 5 minutes. Then, slightly open the oven door with an oven mitt and let the cheesecake sit for another 10 minutes to cool gradually.
  14. Unmold and cool: Remove the cheesecake from the water bath and immediately unmold by flipping the cake out onto parchment paper and a wire rack using a plate. Peel off the parchment paper from the base, flip the cake again onto a serving plate, and let it cool completely before serving.

Notes

  • Use large eggs (~60 g each) for accurate texture results.
  • Do not line the sides of the cake pan with parchment paper to avoid unsightly folds on the cheesecake surface.
  • Maintain water bath temperature carefully to avoid cracking and ensure even baking.
  • Do not overheat the cream cheese mixture above 60°C to prevent toughening the batter.
  • The cheesecake may shrink slightly after baking; this is normal.
  • Use a metal skewer to remove air bubbles before baking to ensure a smooth texture.
  • Cooling gradually in the oven reduces cracking and helps the cheesecake set perfectly.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese
  • Diet: Low Fat

Find it online: https://allyumcooks.com/light-and-fluffy-japanese-cotton-cheesecake-recipe/